Rave Review Coconut Cake Recipe

4.5 7 10
Rave Review Coconut Cake Recipe
Rave Review Coconut Cake Recipe photo by Taste of Home
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Rave Review Coconut Cake Recipe

Read Reviews
4.5 7 10
Publisher Photo
This is just a wonderful, delicious cake-it's one of the best! I got the recipe after tasting the cake at a church supper...I've used it many times since.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling

Ingredients

  • CAKE:
  • 1 package yellow cake mix (regular size)
  • 1 package (3-1/2 ounces) instant vanilla pudding mix
  • 1-1/3 cups water
  • 4 large eggs, room temperature
  • 1/4 cup vegetable oil
  • 2 cups sweetened shredded coconut
  • 1 cup chopped pecans
  • FROSTING:
  • 4 tablespoons butter, divided
  • 2 cups sweetened shredded coconut
  • 1 package (8 ounces) cream cheese
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla
  • 3-1/2 cups confectioners' sugar

Directions

In a large bowl, blend cake mix with pudding, water, eggs and oil. Beat at medium speed for 3 minutes. Stir in coconut and nuts. Pour into three greased and floured 8-in. round baking pans. Bake at 350° for 25-30 minutes or until cake springs back when touched in center. Cool in pans for 10 minutes. Remove to rack to complete cooling.
For frosting, melt 2 tablespoons butter in skillet; add coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper towel to cool. Cream remaining 2 tablespoons butter with cream cheese, milk and vanilla. Add sugar, beating well to blend. Stir in 1-1/2 cups toasted coconut; spread on top and sides of cake. Sprinkle remaining coconut over cake. Yield: 16-20 servings.
Originally published as Rave Review Coconut Cake in Country June/July 1990, p51

Nutritional Facts

1 piece: 442 calories, 23g fat (12g saturated fat), 61mg cholesterol, 351mg sodium, 56g carbohydrate (42g sugars, 2g fiber), 4g protein.

  • CAKE:
  • 1 package yellow cake mix (regular size)
  • 1 package (3-1/2 ounces) instant vanilla pudding mix
  • 1-1/3 cups water
  • 4 large eggs, room temperature
  • 1/4 cup vegetable oil
  • 2 cups sweetened shredded coconut
  • 1 cup chopped pecans
  • FROSTING:
  • 4 tablespoons butter, divided
  • 2 cups sweetened shredded coconut
  • 1 package (8 ounces) cream cheese
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla
  • 3-1/2 cups confectioners' sugar
  1. In a large bowl, blend cake mix with pudding, water, eggs and oil. Beat at medium speed for 3 minutes. Stir in coconut and nuts. Pour into three greased and floured 8-in. round baking pans. Bake at 350° for 25-30 minutes or until cake springs back when touched in center. Cool in pans for 10 minutes. Remove to rack to complete cooling.
  2. For frosting, melt 2 tablespoons butter in skillet; add coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper towel to cool. Cream remaining 2 tablespoons butter with cream cheese, milk and vanilla. Add sugar, beating well to blend. Stir in 1-1/2 cups toasted coconut; spread on top and sides of cake. Sprinkle remaining coconut over cake. Yield: 16-20 servings.
Originally published as Rave Review Coconut Cake in Country June/July 1990, p51

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Reviews forRave Review Coconut Cake

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manga User ID: 4211076 256511
Reviewed Nov. 7, 2016

"I made this in a 9 x 13" pan. I thought it was moist and okay. Did not blow me away.

I did not toast the coconut. I just added it into the frosting."

MY REVIEW
deb9962 User ID: 6353234 239640
Reviewed Dec. 17, 2015

"yummy, moist!!!"

MY REVIEW
buffetfan User ID: 4035139 235175
Reviewed Oct. 18, 2015

"I have made this cake many times and it is probably my very favorite cake. Toasting the coconut for the frosting cuts the sweetness a bit giving this cake perfect balance. The coconut and nuts in the batter add a delicious texture. My Mom made this cake for years and has the original clipping! It is the staple Easter dessert in our house but I make it throughout the year. As a Volunteer Field Editor I highly recommend this cake for any occasion."

MY REVIEW
MaggsMunchies User ID: 7869333 37858
Reviewed Jun. 29, 2014

"This cake is one of my favorites. When I really want to wow a crowd this is the one I use. It keeps very well. It gets better and more moist every day."

MY REVIEW
chin-chilla User ID: 2872569 15333
Reviewed May. 21, 2014

"I like this"

MY REVIEW
cookadoodle User ID: 5230300 11602
Reviewed Feb. 28, 2011

"i made it for a coconut lover and she loved it, it wasnt too sweet just right. also the cake was pretty spongey. didnt make any frosting"

MY REVIEW
gaylerene User ID: 1212977 11593
Reviewed Nov. 6, 2009

"Love this cake. So moist and yummy. Have made it several times. It has a place in my family cookbook with my favorite recipes I return to again and again."

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